Pistachio-Crusted Whole Roasted Cauliflower with Pistachio Cream Sauce
recipe by: Sarah Menanix
yields: 4main servings
prep time: 15 minutesmins
cook time: 37 minutesmins
Additional Time: 15 minutesmins
total time: 1 hourhr7 minutesmins
This pistachio-crusted whole roasted cauliflower is so easy to make it's deceptively gourmet! Drizzled with parsley pistachio cream sauce, this loaded cauliflower is perfect as a vegetarian main dish show stopper or a weeknight side dish.
5 from 14 reviews
Ingredients
Pistachio-Crusted Cauliflower
1medium cauliflower head, trimmed with core still intact
¼cuploosely packed parsley leaves, plus more for garnish
3tablespoonsfreshly squeeze lemon juice
1tablespoonextra virgin olive oil
¼teaspooneach salt and pepper
INSTRUCTIONS
Preheat oven to 375°F.
Using a high powered blender or food processor, grind the pistachios until finely chopped. Alternatively you can do this by hand with a knife, but it will take longer. Mix the ground pistachios with ¼ teaspoon of pepper. Add 2 teaspoons of olive oil and mix until well combined. The oil will help the crumbs stick to the cauliflower and keep them from burning in the oven. Set aside.
Bring 8 cups of vegetable broth + 6-8 cups of water to boil in a pot large enough to fully submerge your cauliflower upside down. Add the whole lemon with its juice and 2 teaspoons of salt. Once boiling, submerge the cauliflower in the water upside down and boil for 11-13 minutes until a knife inserted into the core meets only a little resistance (not soft, but nearly cooked). Transfer the cauliflower to a colander face up and let sit for 15 minutes to dry.
Place the cauliflower in a roasting pan and rub it all over with 1 tablespoon olive oil and 2 teaspoons lemon juice. Sprinkle with a pinch of salt and garlic powder. Press the pistachio crumbs all over the top and sides of the cauliflower. Place in the oven on the middle rack and roast for 20-25 minutes until cooked through and turning golden brown. If the crust starts to get too dark, cover it lightly with a piece of foil to keep it from burning.
Meanwhile prepare the pistachio cream sauce. Add the pistachios, water, and parsley to a high powered blender and blend until completely smooth. Add the lemon juice, olive oil, salt, and pepper and blend to combine.
Serve cauliflower wedges topped with pistachio cream sauce, fresh parsley, and more chopped pistachios.
This nutritional information has been automatically calculated, and as such, may be incomplete or inaccurate. Please reference the specific ingredients you use for the most accurate nutritional information.